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About the Programme Academic Staff Program Qualifications Lessons Matrix of Course & Program Qualifications Turkish Qualifications Framework (TQF) TQF & Program Qualifications
  1. Graduate School
  2. Department of Gastronomy and Culinary Arts
  3. Master of Arts (MA) in Gastronomy and Culinary Arts
  4. Course Structure Diagram with Credits
  5. Research on Turkish Cuisine
  6. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
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Last Updated: 30/09/2026

Code - Course Title Course Type Laboratory + Practice ECTS
GMS516 - Research on Turkish Cuisine II. SEMESTER 3 +0 6.0
Language of Instruction Türkçe
Course Type Elective Courses
Course Instructor(s) PROF. DR. SİBEL ÖNÇEL GÜLER
Mode of Delivery Face to face
Place of Delivery
Used Educational Platforms
Prerequisites There is no prerequisite for the course.
Courses Recomended
Recommended Resources
Work Placement
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Traditional Turkish Cuisine
Week - 2 Creating recipes to reveal local flavors
Week - 3 Creating recipes to reveal local flavors
Week - 4 Determination of research topics related to the promotion and marketing of Turkish cuisine
Week - 5 Determination of research topics related to the promotion and marketing of Turkish cuisine
Week - 6 Turkish cuisine culture according to regions
Week - 7 Turkish cuisine culture according to regions
Week - 8 Turkish cuisine culture according to regions
Week - 9 Researching of Food and Preservation and Equipment
Week - 10 Researching and prescribing dishes according to certain times
Week - 11 Researching and prescribing dishes according to certain times,
Week - 12 Turkish Cuisine researches in winter culture
Week - 13 Turkish Cuisine researches in winter culture
Week - 14 Turkish Cuisine researches in winter culture

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
Toplam (%)

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